This vibrant Spring Greens Soup captures the essence of the season with a blend of tender potatoes and fresh, leafy greens. The base of softened onions provides a sweet, aromatic foundation, while the addition of sorrel, spinach, or arugula infuses the broth with a bright, slightly tangy character. Blending the mixture creates a luxuriously smooth texture that is both comforting and light. It is an excellent choice for a quick weeknight dinner or a healthy starter for a larger meal. The recipe is flexible, allowing you to use whatever seasonal greens are available, making it a versatile addition to your kitchen repertoire. Serve it hot with a sprinkle of fresh chives for a pop of color and flavor.
Spring Greens Soup
Description
This vibrant Spring Greens Soup captures the essence of the season with a blend of tender potatoes and fresh, leafy greens. The base of softened onions provides a sweet, aromatic foundation, while the addition of sorrel, spinach, or arugula infuses the broth with a bright, slightly tangy character. Blending the mixture creates a luxuriously smooth texture that is both comforting and light. It is an excellent choice for a quick weeknight dinner or a healthy starter for a larger meal. The recipe is flexible, allowing you to use whatever seasonal greens are available, making it a versatile addition to your kitchen repertoire. Serve it hot with a sprinkle of fresh chives for a pop of color and flavor.Ingredients
Directions
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In a large saucepan, melt the butter with the vegetable oil over medium heat.
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Add the chopped onions and saut until soft and translucent, about 5-7 minutes.
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Stir in the diced potatoes and cook for one or two minutes to coat them in the onion mixture.
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Pour in 1 cup of the broth and bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes, or until the potatoes are almost tender.
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Meanwhile, wash the greens (sorrel/spinach, watercress/arugula, and lettuce) and tear them into small pieces.
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Transfer the potato and onion mixture to a food processor or blender in batches.
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Add the torn greens to the blender with the hot mixture and blend until smooth.
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Return the blended soup to the saucepan.
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Stir in the remaining 1 cup of broth and simmer for 3-5 minutes to heat through and allow flavors to meld.
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Season with salt and pepper to taste.
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Serve hot, garnished with snipped chives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 60.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 14.0g5%
- Dietary Fiber 2.5g10%
- Sugars 6.3g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the butter with additional vegetable oil or a vegan butter alternative, and use vegetable broth instead of chicken broth.
This soup is best served immediately to preserve the bright green color and fresh flavor of the greens. If storing, allow to cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently on the stovetop; the color may darken slightly upon reheating.
You can vary the greens based on what is in season. Spinach offers a mild flavor, while sorrel and arugula provide a more tangy, peppery kick.
Be careful when blending hot liquids. Remove the center cap of the blender lid and cover with a towel to allow steam to escape, preventing pressure buildup.
